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Place the beef into the cooker. Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables. Cover and cook on LOW for 10 to 11 hours** or until the beef is fork-tender and the vegetables are tender. *To roast garlic, place 1 whole garlic bulb onto a square of aluminum foil.
Stir the potatoes, carrots, celery, soup and garlic in a 5-quart slow cooker. Season the beef with the black pepper. Add the beef to the cooker and turn to coat. Cover and cook on LOW for 10 to 11 ...
3. Stir the carrots, broth and wine in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through. Serve the beef mixture over the orzo. Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left ...
It's made with chuck roast, mushrooms, and pearl onions. And don't worry if the snowstorm keeps you stuck inside, this stew will last for three days. Get Ree's Beef Burgundy recipe .
Family dinner, comin' right up: It's loaded with taco-seasoned beef, beans, corn, and tomatoes. Save the avocado, cheese, and tortillas as toppings once it's reheated. Get the Taco Soup recipe .
1. Season the beef with the cinnamon and cumin. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat. 2. Add the salsa verde to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 2 hours or until the beef is fork-tender.
1. Heat the oven to 325°F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper. 2. Roast for 1 1/2 hours for medium-rare or until desired doneness. Remove the beef from the pan. Let the beef stand for 15 minutes before slicing. 3. Add the oil to the roasting pan and heat over medium heat.
It’s a two-step cooking process that involves an initial fry (or sear) followed by slow simmer in a liquid like wine or broth. The result is super tender meat with a flavorful crust. Basically ...